<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="459785" val="85528">香葱苏打饼干</h1><div class="bmayi mbm" >
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					前些天，在论坛认识的一个美女，问我手头有没有咸味饼干的方子。有倒是有，可是一直只是收藏，没有亲手实践过。被这位MM一说，倒是勾起了我做饼干的念头。
去超市买了小苏打，以及个人比较钟爱的香葱，回家进行第一次试验。				</div>
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">低粉</a></label></span><span class='right'>150克</span>
					</td><td>						<span><label   class="fcbm inblok">无盐黄油</a></label></span><span class='right'>30克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">香葱末</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">苏打粉</label></span><span class='right'>1/8匙</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>1/2小匙</span>
					</td><td>						<span><label class="fcbm inblok">干酵母</label></span><span class='right'>3/2小匙</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">牛奶</a></label></span><span class='right'>100克</span>
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					<h2>香葱苏打饼干的做法步骤</h2>
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							<p><span class="fwb">1.</span> 牛奶加热至微温，撒入干酵母搅拌均匀</p>
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							<p><span class="fwb">2.</span> 低粉中加入盐、苏打粉、葱花，倒入酵母牛奶揉成团</p>
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							<p><span class="fwb">3.</span> 加入黄油揉匀，揉成光滑的面团</p>
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							<p><span class="fwb">4.</span> 揉好的面团擀成薄片，做成自己喜欢的形状</p>
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							<p><span class="fwb">5.</span> 饼干胚表面用叉子在饼干上面叉些小洞，刷适量淡盐水，放置10分钟</p>
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													<p class="p1"><span class="fwb">6.</span> 烤箱预热后，190摄氏度中上层烤10分钟</p>
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					<h2>小贴士</h2>
					<p>俺的山寨版“太平苏打”，唉～可惜厚了点，外加歪歪扭扭的～下次做的时候一定得再擀的薄些。</p>
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